Ingredients
Main ingredients
- 110 g unsalted butter Melted and browned
- 200 g brown sugar
- 1 large egg
- 1 tsp vanilla
- 210 g plain (all-purpose) flour Sifted
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 250 g mini eggs Some lightly crushed, divided
Method
Preparation
- Place the butter in a small saucepan and melt it over medium-low heat until deep golden brown and nutty, then let it cool slightly.
- Preheat your oven to 180C (350F) and line an 8-inch square baking tray with parchment paper.
- In a mixing bowl, combine the cooled butter with brown sugar, and mix with an electric hand whisk until creamy and lighter in color, about 4-5 minutes.
- Add the egg and vanilla, then mix to combine.
- Sift in the flour, baking powder, bicarbonate of soda, and salt, and gently fold with a spatula. Mix in some whole mini eggs for topping.
Baking
- Put the cookie dough into the prepared tray and press it down evenly.
- Bake for 15-18 minutes until golden with a light crust on top. The center may feel soft.
- Remove from the oven and press the reserved mini eggs on top of the cookie crust. Allow to cool in the tin.
- Once cool, cut into pieces and enjoy.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 16g
Notes
Store in an airtight container at room temperature for up to a week or in the fridge for two weeks. Can freeze for up to three months wrapped tightly.
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